⬇️ Ingredients below ⬇️
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This traditional Peranakan Babi Pong teh recipe slowly braises succulent pork belly in a luscious dark, thick sauce with fermented soy beans.
Great to have it on a bed of rice right away. But even better on the next day, when all the delightful flavours get to know each other better. Not a big fan of pork belly? Swap it out for chicken thighs and you’ll get ayam pongteh.
#themeatmensg #simple #delicious
⬇️ Ingredients here ⬇️
1kg pork belly
6 dried shitake mushroom
400g potatoes
150g shallots
50g garlic
1 stick cinnamon
50g fermented soy beans
25g palm sugar
2 tbsp oyster sauce
1 tbsp dark soy sauce
200g water
100ml oil
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11 Comments
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everyone have their own version of pongteh tbh
the most important is the taste. it must be salty savory and sweet.
i have my own pongteh version btw, and i prefer my gravy to be thick.
I made this last weekend. I didn't have fermented natto and used miso instead. It was really good though I am not sure if it would pass a Pernakan's taste though my Peranakan gf says every Peranakan family has their own version and taste so it's ok as long as it is loved by the family. Needless to say, it was lapped up. Thank you Meatmen!
What is fermented soy bean? Is it like tau cheo, soybean in gravy in a jar?
enaaaak nih❤️
You cook pork deliciously.👍
Hey, can you teach us how to make crispy rendang ?
OMG! What a great easy delivery of a traditional recipe! Thank u🌺. I have longed for a good recipe since i couldnt find the prepacked Pong Teh Sauce i used to buy!
Help cook chicken rendang please. And tag masterchef
Why need to pound the taucu? Just mince it up on the chopping board. As for the oyster sauce and palm sugar, just throw them into the wok. I'll give you props for frying the potatoes tho, it's a good step.
Here in Australia were lucky because if were to lazy sometimes, we just go to the nearby deli and get chips
Babi is haram